This is a great dish for potlucks and BBQs. It’s light and full of flavor. I found that people who don’t typically like couscous still love this dish. The couscous is more like little pasta balls than the traditional grainy couscous.
2 cups Israeli couscous (buy from the Kosher or International section of the grocery store)
About 6 mini red & yellow bell peppers, diced
1/3 of a Chinese cucumber, diced
2-3 stalks of green onion stalks (3 whole bundles), diced
¼ cup of Kalamata olives, diced
1 package of crumbled feta cheese (I used one seasoned with garlic and lemon)
Zest of one lemon
¼ cup of EVOO
1 Tbsp of Balsamic vinegar
1 tsp of Grey Poupon mustard
1 tsp of sugar
1 tsp of salt
Juice from ½ a lemon
Handful of minced Italian flat leaf parsley and cilantro
Pepper to taste
Make couscous accordingly to directions on box. Once done, let cool.
Mix ingredients for vinaigrette together and whisk well.
Add chopped veggies, olives, feta cheese and lemon zest to couscous. Mix all together. Add vinaigrette and mix throughout salad. Add more salt and pepper if necessary.